No Regrets Pie

This pie looks innocuous enough – like perhaps it is a chocolate pie with some pretzels on top.

Maybe from the side view you can detect the layer of Oreo in the middle?  You probably would have no idea of the awesomeness inside of this No Regrets pie unless I told you.  Here, have a look:

See what I mean – insane and insanely delicious!  This is a four crust pie that I have dubbed (based on Danita N’s Facebook suggestion) No Regrets pie.  It’s sweet and salty, so chocolatey (there’s over a pound of chocolate inside – not mousse, just straight-up chocolate), and, of course, very rich and buttery.  It’s the ultimate pie for anyone who thinks that crust is the best part of a pie.

Forgo the fruit, part with the pumpkin, nix the nuts, and just try this pie.   

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

5 from 1 vote

Print

No Regrets Pie

This pie looks innocuous enough - like perhaps it is a chocolate pie with some pretzels on top.

Course Dessert

Cuisine American

Keyword chocolate, decadent dessert, no regrets pie

Prep Time 30 minutes

Cook Time 40 minutes

Chill 4 hours

Total Time 1 hour 10 minutes

Servings 10 servings

Calories 841 kcal

Ingredients

Butter Crust Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter chilled
• 1/4 cup ice water

Filling Ingredient

• 1 1/4 pounds dark chocolate melted (go for high quality here - it makes a difference)

Graham Cracker Crust Ingredients

• 1 3/4 cups crushed graham crackers
• 1/3 cup unsalted butter melted

Oreo Crust Ingredients

• 20 Oreo cookies crushed
• 1/4 cup unsalted butter melted

Pretzel Crust Ingredients

• 1 2/3 cups pretzel sticks broken into small pieces
• 1/3 cup unsalted butter melted

US Customary - Metric

Instructions

Butter Crust Instructions

1. In a medium-sized mixing bowl, combine flour and salt.
2. Dice the chilled butter and mix it into the flour and salt with your hands until the mixture resembles coarse crumbs.
3. Stir in ice water a little at a time until the mixture forms a ball. Be careful not to overmix. When you are done, you should be able to still see pieces of butter in the dough.
4. Wrap in plastic and refrigerate at least four hours or overnight.
5. Roll dough out to fit a 9" pie plate and place dough into the pie pan.
6. Cover the whole crust except for the outer rim with a thin layer of melted chocolate.

Graham Cracker Crust Instructions

1. Mix ingredients in a small bowl.
2. Press onto chocolate layer up to the outer rim of the pie.
3. Top with a layer of chocolate.

Oreo Crust Instructions

1. Mix ingredients in a small bowl.
2. Press onto chocolate layer up to the outer rim of the pie.
3. Top with a layer of chocolate.

Pretzel Crust Instructions

1. Mix ingredients in a small bowl.
2. Press onto chocolate layer up to the outer rim of the pie.
3. Place pie in the refrigerator and chill until the chocolate has completely hardened - about 20 minutes.

Baking Instructions

1. Preheat oven to 400 F.
2. Bake for 40 minutes. Check at 20 minutes (and five minute intervals after that) to see if the edges of the butter crust are browning. Once they are browned, cover with foil or a pie guard to keep them from burning.

Recipe Notes

I suggest melting the chocolate in batches. It won't stay melted for long enough to prepare the whole pie. Also, you may not need all of it depending on how thinly you spread it.

Disclaimer: After eating two slices of this pie, I am beginning to question my choice of title.  I am full of regret right now.  Save yourself and stop at one slice!